chocolate lava cakes

Make your Valentine&#039;s night memorable with my luscious and incredibly decadent Chocolate Lava Cakes recipe for two.

Chocolate Lava Cakes For Two: The Perfect Valentine’s Day Dessert

¼ cup (2 ounces 57 grams) butter

(2 ounces 57 grams) bittersweet chocolate ((chopped))

sugar

vanilla extract

coffee powder ((optional))

(1 ¼oz/35 grams) all-purpose flour

salt

Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place on a baking sheet. Set aside.

In a medium bowl add in the butter and chocolate and gently melt either in the microwave or over a ban-marie.

Once melted, whisk in the sugar, eggs, vanilla, and coffee until well combined.

Lastly, stir in the flour and salt and mix until just combined. Evenly divide the batter between the two prepared dishes.

Bake for 20-22 minutes or just until there is a jiggle in the center and the edges are set. A soft center ensures lovely, lava on the inside.

Remove from the oven and allow to stand for 1 minute before carefully turning out each cake onto your serving dish. Enjoy straight away with some vanilla ice-cream.

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Molten chocolate lava cakes

dark chocolate chips (or chopped dark chocolate)

114 g | 1 stick unsalted butter (cubed)

eggs

vanilla paste

icing sugar

tbsp plain flour

instant Espresso powder

cinnamon

cocoa powder

cake release spray or melted butter

tbsp Baileys (optional)

vanilla ice cream (optional)

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Divide the batter between the prepared ramekins or moulds.

Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.

Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.

Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Chocolate lava cakespressure cooker method

Preheat your oven to 200°C (400°F).

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook  for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.

Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.

How to cook chocolate lava cakes in the oven

Chocolate Lava Cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A incredibly indulgent – yet easy! – chocolate dessert which can be made in your Instant Pot or oven.
https://www.supergoldenbakes.com/instant-pot-molten-chocolate-lava-cakes/

Chocolate Lava Cakes | Supergolden Bakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.

Molten Chocolate Lava Cakes

semi-sweet chocolate (or 1 cup chocolate chips), coarsely chopped

unsalted butter,

cup confectioners' sugar

teaspoon salt

tablespoons all-purpose flour

Preheat oven to 425 F. Grease four 6-oz. ramekins or three 8-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted. 

Melt the chocolate and butter in a medium heat-proof bowl and set aside to allow it to slightly cool. You can melt the chocolate either on the stove or in the microwave. 

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place medium heatproof bowl of chocolate with butter on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

In a medium mixing bowl, use an electric hand mixer or a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.

Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.

Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 12-14 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs,  I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.

Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.

Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh  fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.

Mmm! I made these for valentine's day... and put them in the freezer as per your suggestion. Thanks for the great make-ahead dessert!

This was so easy to make and delicious!   Thank you!!

EXCELLENT recipe.  It was very easy to make, the ingredients were simple. My husband loved it.  I cut the recipe in half for valentine's day and it was amazing.

Delicious and easy dessert.
I cut it in half for the two of us.
Served with a scoop of caramel vanilla pudding 
ice cream with caramel drizzled over it.
This is the second time in a week.
Going to try 10 min. this time as 12 was too much.

Chocolate Lava Cakes are a decadent dessert that are known for their rich, gooey centers that spill out when cut into. This chocolate lava cake recipe comes together easily and calls for basic ingredients such as butter, chocolate, eggs, sugar, and flour.

Chocolate Lava Cakes

salted butter

chocolate chips

oz sweetened condensed milk

all-purpose flour

Prep: Preheat the oven to 400°F and grease 4 ramekins with butter.

Batter: In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave the ingredients for 30-seconds at a time until the chocolate chips are fully melted. Stir the mixture after each 30-second interval to prevent the butter from splattering.

Using a whisk or large fork, mix in the eggs until they are homogenous with the melted chocolate.

Add the sugar and condensed milk to the bowl. Mix again until the sugar is fully dissolved and the condensed milk is incorporated into the batter.

Gently mix in the flour until no clumps of dry flour remain anywhere in the batter.

Bake: Divide the batter among the 4 prepared ramekins and bake for 18-20 minutes, or until the top of the cakes are only slightly jiggly.

Immediately remove the ramekins from the oven and use a rubber scraper to loosen the cakes from their containers. Flip the ramekins over on plates to remove the cakes, serve, and enjoy!

The step by step photos were super helpful thank you! Loving this chocolate loaded lava cake recipe!

WOW! I can't believe I haven't made these sooner. So easy, yet so ridiculously good. This recipe nailed it--even for a beginner baker.

Chocolate Lava Cakes are made with just a handful of ingredients and have rich, molten chocolate centers. Perfect for dinner parties, Valentine&#39;s Day dessert, or any special occasion, these decadent desserts are easy to make and can even be made ahead of time.

(142 grams) unsalted butter, (plus more for coating ramekins)

(100 grams) granulated sugar, (plus more for coating ramekins)

(227 grams) semisweet chocolate, (chopped*)

(64 grams) all-purpose flour

raspberries (for garnish, optional)

Powdered sugar, (for garnish, optional)

Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.

Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.

In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold the melted cooled chocolate mixture into the egg mixture.

Gently stir in the flour and salt. Divide the batter among the ramekins.

MAKE AHEAD: At this point, the batter-filled ramekins can be covered and refrigerated for up to 1 day.

Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny. Add an additional minute of baking time if baking straight from the fridge.

Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar, whipped cream, or ice cream if desired.

Gonna save this recipe in our "make it again" book.  I used semi-sweet chocolate chips.  Ended up with 5 ramekins amd cooked for 26 minutes.  Delicious!

Made these today. The recipe is perfect. Cakes came out cozy, chocolaty , delish .

If I bake the cake ahead of time and then rehear it 8 hrs later will there still be lava?

This is a great recipe! I have made it at least half dozen times and love it. It’s so easy and comes out perfect. I also make a no churn vanilla ice cream that compliments it very well.

I had some friends over for dinner last night and made this for dessert. they were perfected so easy to make. Just follow the directions. Everyone loved them. Will definitely be making these again!

Dang, almost perfect on my end.  I cooked it an extra 2 minutes and that made it to where there was NO lava :( Be very careful not to overcook.  Should have taken it out when I very first looked at it but the top didnt seem firm just yet.  Could have been my saucers, as well, as mine were a little more shallow so I probably should have cooked less time.  Regardless, the taste is delicious and I will definitely make it again

I’ve made a few different cakes and this is hands down the best!  

Thank you for being so detailed on the science behind all the ingredients.

Delicious!! I followed the recipe exactly and it was so easy! It was my first attempt at lava cakes and I was nervous but they were absolutely delicious and restaurant quality. I made ahead of time and put in the refrigerator. About 10-15 before baking I took them out to get to room temperature. Perfect! I will definitely make it again. Thank you!

https://www.youtube.com/watch?v=X2CFuMV1a70

Make these chocolate lava cakes for your sweetheart this Valentine's Day! This is one of my all-time FAVORITE dessert recipes and it's so simple to make, it can even be made ahead of time.

Visit https://handletheheat.com/chocolate-lava-cakes/ for a printable version of the recipe.

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Chocolate Lava Cakes | Valentine's Day Recipe

Molten Chocolate Lava Cakes are what chocolate dreams are made of! A moist cake with a gooey, rich center that can only be described as heaven on earth. Baked in muffin tins, this is an easy dessert that will impress at your next dinner party. Plus, they can be made ahead, frozen, or reheated in a pinch! 

Molten Chocolate Lava Cakes (In Muffin Tins)

oz semi-sweet (roughly chopped)

oz dark chocolate (roughly chopped)

butter ((2 sticks)

eggs (room temperature)

egg yolks (room temperature)

Ice cream

Whipped cream

berries

Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.

Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.

Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.

Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.

Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.

Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.

Top with ice cream, whipped cream, powdered sugar, or berries if desired.  Serve immediately.

Made this last night for my husbands birthday. I used my oversized muffin tins and they turned out so perfect. Super easy. I made them with 101 temp feeling awful but I still wanted to make my husband a special birthday treat. Neither my husband or my kids could believe I cooked them myself!

The first time I made these, something got messed up with my timer and I over baked them (not burnt). They were still so delicious! I e decided to try them again, and the second time they came out perfect. Now we make them regularly. This is hands down my favorite Pinterest recipe EVER!!!!! 10/10, 5 stars, would definitely recommend, whatever. Just try them!

Hi and thanks - any idea approx how many ounces per unit?? I have a cupcake pan with either 6 or 12 and the 12 are what I'd consider "mini" muffins or cupcakes.  I think there is another in between size too???  My traditional lava cake recipe makes 4 ramekins approx 4 oz each.  I'm super confused at this point....LOL  Thanks for any clarification you can offer !!!!

HELP!!!!
I haven't tried these yet but they look amazing and just what I was looking for - hoping to make for Easter along with a few other desserts so this smaller version of the original is perfect!  
My question:  I assume this is a mini muffin tin as it makes 12- is that correct?  Thank you!!!

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